EDUCATION AND JOB REQUIREMENTS

• Minimum of 2 years culinary experience in a full-service restaurant
• Minimum 1-year experience in a Prep Cook role
• Experience in a new restaurant opening considered an asset
• Culinary degree or diploma considered an asset but not required
• Food Safety Course and W.H.M.I.S.
• Must be able to carry and lift items weighing at least 25 lbs., must be able to stoop and bend.
• Must be able to stand and move for extended periods of time to continuously perform essential job functions.
• Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs
  Job Types: Full-time, Part-time
  Pay: From $18.00 per hour
  Expected hours: 20 – 35 per week

Location:

• Fort St. John, BC V1J 2A8 (required)

Work Location: In perso

PREP COOK KEY ROLES

• Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while working collaboratively with the culinary team.
• Ensure every guest receives the Broken Spanish food experience and leaves eager to return.
• Recipe adherence and menu production management.
• Inventory management conducted through accurately receiving and inspecting all food deliveries.
• Operation systems adherence for execution, organization, and cleanliness.
• Reports directly into the Kitchen Manager and Sous Chef.

PREP COOK DETAILED RESPONSIBILITIES

• Attends daily shift briefing with culinary team to receive updates on product, inventory, projected shift sales and upcoming events and promotions
• Manages food quality, portion control and plate presentation through 100% recipe adherence
• Ensure accuracy of deliveries and invoice while ensuring product quality meets standards
• Maintain and contribute to cleanliness, organization, timing, uniform, grooming, production, food quality, and consistency through completion of operational checklists
• Compliant with all safe food handling, health & safety and WHIMIS requirements
• Complete understanding of F.I.F.O. and product yield
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
• Keep inventory of all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities, quality in prep, on the line, and in holding
• Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
• Ensure proper rotation, labelling, and dating of all products
• Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
• Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
• Complete all food production and prep sheets, monitoring daily prep production
• May be assigned to work multiple stations throughout the shift